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Step 1
Preheat the oven to 375 F. Brush cupcake pan with melted butter generously and set aside. You’ll have 8 rolls.
Step 2
On a sheet of parchment paper unroll the crescent dough sheet. If using crescent rolls, seal the perforation to make a large rectangle.
Step 3
Mix softened cream cheese with sugar and vanilla, then mix in egg yolk. Spread the mixture over the dough.
Step 4
Scatter about 1/2 cup blueberries over the cream cheese.
Step 5
Starting from the wider side, roll the dough into a log. Slice the log into 8 pieces. The log is soft, so you can slice it with a serrated knife, but to keep the round shape of the dough I suggest you use a string. Take about an 8″ piece of string, lay it under the log and wrap it around the dough, pulling it tight until it cuts through the dough making a perfect cut roll.
Step 6
Arrange rolls in a buttered pan, then brush each roll with melted butter on top. You can add a few blueberries on top of each muffin.
Step 7
Bake 18 to 20 minutes in preheated oven at 375 F. If using frozen blueberries it can take a few more minutes to bake.
Step 8
Coo 5-10 minutes in the pan then gently remove from the pan.
Step 9
To make the glaze stir milk and powdered sugar. If it is too thick add more milk, if it’s too thin add more powdered sugar. Spoon over the muffins.